Beer and sausage pilaf
Beer and sausage pilaf

Preparation time 15 minutes

Total time: 1 hour

Ingredients

  1. 375 ml (1½ cups) frozen green peas
  2. 5 sprigs rosemary
  3. To taste, salt and pepper
  4. 3 celery stalks
  5. 250 ml (1 cup) button mushrooms cut in half
  6. 250 ml (1 cup) beef broth
  7. 1 bottle of Belle Gueule Pilsner beer (341 ml)
  8. 375 ml (1½ cup) long grain rice
  9. 1 red onion
  10. 45 ml (3 tbsp.) olive oil
  11. 675 g (1½ lb.) pork sausage, cut into 1 cm (½ in.) slices

Directions

Before cooking

  1. Brown sausage and onion in a large non-stick skillet over medium heat. Add rice and continue cooking for 1 minute, stirring constantly. Deglaze with beer and bring to a boil.

Slow cooker

  1. Place mixture in slow cooker and add remaining ingredients (except green peas).

  2. Cover and cook on low for 6 to 7 hours or until rice is tender.

  3. Add green peas 30 to 45 minutes before end of cooking. Adjust seasoning before serving.

Oven

  1. Preheat oven to 180°C (350°F).

  2. Place mixture in a baking dish and add remaining ingredients (except green peas) plus 250 ml (1 cup) of beef broth. Season to taste.

  3. Cover and bake for 2 to 3 hours, stirring occasionally. Monitor amount of liquid and adjust if required.

  4. Add peas 30 to 45 minutes before end of cooking. Adjust seasoning before serving.

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